Rye Soda Bread

• 50 g wholemeal flour, plus extra for dusting
• 100 g rye flour
• 50 g oats
• 1 teaspoon bicarbonate of soda
• 1 large free-range egg
• 1 x 300 ml tub buttermilk or natural yogurt

Preheat oven to 375°F.

Place both flours, the oats, bicarbonate of soda and 1 level teaspoon of sea salt in a large bowl and mix together

In a separate bowl, whisk the egg and buttermilk/yogurt together, then use a fork to stir the egg mixture into the flour. Once it starts to come together, use your lightly floured clean hands to pat and bring the dough together.

Shape the dough into a round ball and place on a lightly floured baking tray, dusting the top lightly with flour too.

Use your hands to flatten the dough into a disc, roughly 3cm deep. Score a cross or star into the top with a knife, about 1/2cm deep, then bake in the centre of the oven for 40-45 minutes, or until a firm crust has formed and it sounds hollow when tapped on the bottom.

Transfer to a wire cooling rack, and serve slightly warm.

VERDICT: I had the idea that we would use this to make sandwiches.  That will not be happening--even after baking, the loaf remains about an inch and a half high.  It is, however, a really nice, chewy, snack bread--best, as advertised, served warm.  I'm not sure I really need a snack bread in my life, but it is super easy, and I generally have all the ingredients on hand.  Keep.  From Jamie Oliver's Everyday Super-Food.